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Tereré is a traditional South American drink made from yerba mate, a plant native to the region. Unlike the hot yerba mate commonly consumed in Argentina and Uruguay, tereré is prepared cold, making it a refreshing alternative, especially in warm climates.

Origins and cultural significance

Tereré originates from Paraguay, where it is considered a cultural icon. Every last Saturday in February, Paraguay celebrates the National Day of Tereré, an infusion that transcends time and history. From its ancestral origin in the Guaraní culture to its popularisation during the Chaco War, tereré has witnessed a fascinating history in Paraguay.  Over the centuries, it has spread to neighboring countries like Brazil, Argentina, and Bolivia, where variations of the drink exist.

In 2020, UNESCO recognized tereré as an intangible cultural heritage, highlighting its importance in Paraguayan traditions and its connection to medicinal herbs (Pohã Ñana). 

How Tereré is made?

The preparation of tereré is simple yet customizable:

1. Yerba Mate (Paraguayan yerba is the most suitable): The dried leaves of the yerba mate plant are placed in a cup or gourd.
2. Cold Water or Juice: Traditionally, cold water is used, but some prefer fruit juice for a sweeter taste.
3. Ice and Herbs: To enhance the flavor, ice cubes and medicinal herbs (crushed in a mortar) like mint, boldo, or chamomile are added.
4. Bombilla: The drink is consumed through a metal straw that filters out the leaves.

Health benefits

Tereré is packed with antioxidants, vitamins, and minerals, making it a nutritious beverage. It contains:

• Magnesium (88% of daily value)
• Potassium (37% of daily value)
• Iron (262% of daily value)
• Calcium (51% of daily value)

These nutrients contribute to energy levels, digestion, and hydration, making tereré a great alternative to sugary drinks.

Social and cultural aspects

In Paraguay, people gather in groups to share tereré, passing the gourd around in a communal setting. This tradition fosters friendship and connection, much like the hot mate culture in Argentina.

Tereré is a refreshing, nutritious, and culturally significant drink that embodies the spirit of South America. Whether enjoyed with cold water, juice, or medicinal herbs, it remains a beloved beverage that brings people together.

Chimarrão, a vibrant and earthy South American beverage, is deeply embedded in Brazilian tradition, particularly in the southern states of Paraná, Santa Catarina, and Rio Grande do Sul. More than just a drink, chimarrão serves as a powerful symbol of hospitality, community, and shared experience.

A History Rooted in Tradition

Chimarrão dates back to the indigenous Guaraní people, who first cultivated and consumed yerba mate. European settlers later adopted the practice, transforming it into a staple of Brazilian life. The name "chimarrão" reflects its historical significance, derived from the Portuguese and Spanish words meaning "wild" or "clandestine," which speaks to both its indigenous roots and past regulations restricting yerba mate trade.

What Sets Chimarrão Apart?

Though chimarrão belongs to the same Ilex paraguariensis plant as Argentine and Paraguayan yerba mate, it differs in several key ways:

• Color & Texture: Unlike its aged counterparts, chimarrão is bright green due to its fresh processing and high chlorophyll content.
• Processing: Instead of aging for months or years, chimarrão is dried briefly and finely ground into powder, giving it a smoother, milder flavor.
• Taste: Less bitter than traditional yerba mate, its fresh and grassy notes make it an ideal introduction for new drinkers.

The Essential Tool: The Bomba

A chimarrão bombilla, called bomba in Portuguese, plays a crucial role in enjoying the drink. While similar in shape to traditional mate bombillas, chimarrão bombas have a unique filter to accommodate the fine, powder-like texture of erva-mate. The convex sides contain smaller holes for filtering, preventing excess mate particles from passing through.
	For beginners, using a camisinha - a small linen bag wrapped around the bomba - can further help with filtration, though it is not necessary. Bombas are typically longer than bombillas, matching the proportions of larger cuia gourds, and are best made from silver, stainless steel, or alpaca to ensure durability and quality.

The Art of Preparing Chimarrão

Given its unique texture, chimarrão requires a slightly different preparation method compared to other yerba mate varieties. Here are three popular ways to prepare it:

The Traditional Method

1. Fill the cuia: Add erva-mate until reaching the neck of the cuia or about ¾ full in a smaller mate gourd.
2. Shake & Shape: Cover the top with a vira-mate (or your hand), then gently shake to settle the fine particles. Tilt the cuia horizontally, remove the cover, and return the cuia to its upright position, creating a slope.
3. Press & Add Water: Use the bomba to gently press the erva-mate walls, then remove it. Pour warm water into the empty space.
4. Insert the Bomba: If using a camisinha, cover the bomba before inserting it into the water-filled side.
5. Enjoy: Add hot water to the open space while keeping the dry erva-mate layer intact. Drink and refill until the flavor fades.

The Foolproof Method

1. Fill the cuia or mate gourd with warm water.
2. Add erva-mate on top, forming a small hill.
3. Use the bomba to gently press down one side, revealing the water.
4. Pour hot water into the gap, keeping the top layer dry.
5. Insert the bomba, drink, and repeat the process until the taste weakens.

The 30-Second Quick Method

1. Add a tablespoon of erva-mate to the bottom of the cuia (optional).
2. Fill the cuia with hot water up to ¾ full.
3. Insert the bomba on one side.
4. Add erva-mate on top, flattening it slightly with a spoon.
5. Create a small hole in the erva-mate opposite the bomba.
6. Drink and refill as needed.

The Social & Artistic Ritual

Beyond its taste and health benefits, chimarrão fosters connection among friends and family. Etiquette dictates that drinkers finish their serving before passing the gourd, often signified by a gentle slurping sound.

A fascinating aspect of chimarrão culture is "chimarrão art", a decorative practice where drinkers create patterns on the surface using bombillas, ornaments, stencils, or even dried fruits and flowers. This artistic element highlights the deep cultural appreciation of the drink in Brazil.  

Chimarrão remains a cherished beverage, celebrated for its smooth taste, vibrant appearance, and social traditions. Whether enjoyed as a daily ritual or shared with friends, it represents far more than a simple infusion—it embodies a rich history and an enduring sense of togetherness. Would you be interested in trying it? 

The origins of PU-1 yerba mate trace back to the 20th century, when Brazilian manufacturers sought cost-cutting measures in the production of yerba mate. In an attempt to reduce production expenses, some producers began incorporating cheap tree leaves into the blend. This led to a decline in the quality of yerba mate beverages, sparking concerns among consumers.

Recognizing the need to address this issue, the Brazilian government stepped in and established INM (National Institute of Mate) and created production standards. One of the key initiatives was the introduction of the PN-1 - National Brazilian Standard 1, aimed at maintaining quality and regulating production processes.

Building upon this framework, Brazil developed yerba mate products specifically tailored for international markets, including PU-1 for Uruguay and PC-1 for Chile - where yerba mate quickly gained popularity. Over time, PU-1 evolved to become a cherished element of national heritage in these regions, reflecting its cultural significance.

Nowadays, PU-1 (Uruguayan Standard 1), also known as Padrón Uruguayo 1, is one of the three traditional yerba mate cuts in Uruguay (PU-1, PU-2, PU-3). This classification guarantees that the yerba mate consists of at least 90% finely ground dried leaves and no more than 10% finely ground dried stems.

Renowned as the finest of the three cuts, PU-1 is the preferred choice for most Uruguayan mate enthusiasts. Praised for its intense flavor and potent stimulating effect, PU-1 is traditionally prepared in Uruguay using a calabash and a metal bombilla equipped with a fine filter to prevent clogging. The long aging process contributes to a smooth and harmonized flavor profile, especially appreciated by experienced mate drinkers. Discover our exceptional collection of yerba mate, featuring the finest Uruguayan PU-1 cut.

A resilient and evergreen Ilex Paraguariensis native to South America, thrives in the wild primeval forests along the Paraná River and on cultivated plantations. The unique growing conditions contribute to the mate plant's robust and aromatic leaves, which are transformed into the beloved beverage known as yerba mate.

Yerba mate's tangy aroma has made it a national treasure in countries like Argentina, Brazil, Paraguay, and Uruguay, and its popularity has now spread far beyond South America's borders. Renowned for its diversity in taste, durability, and effects, yerba mate captivates those who immerse themselves in its world.

To fully appreciate the complexity of yerba mate, it's essential to delve into its intricate production process. Each stage of manufacturing, from cultivation to packaging, plays a significant role in shaping its flavor and properties. Understanding this process enables you to become a more thoughtful matero, empowering you to choose yerba mate that aligns with your preferences and deepens your connection to this exceptional drink.

There are several stages of processing mate: Nursery, Planting, Leaf Picking, Fast Drying, Drying, Coarse Milling, Ageing, Grinding, Control, Packaging.

Nursery

Selecting the best seeds, taking care of them in seed beds at nurseries, until they start to grow, until approximately 12 months.

Plants

Its scientific name is Ilex Paraguariensis, it measures about 4 or 5 meters high, although in the wild it can reach 20. They rise up, round crowned trees, with persistent foliage and resistent leaves.

Leaf Picking

The process by which the workers harvests the ripe yerba mate leaves by hand is called “tarefa”. The harvest takes place from April to the end of September.

Fast Drying

Fast drying takes 20 to 30 seconds through direct action of flame within a rotating horizontal cylinder at 600°C . During this exposure the enzyme fermenting process and oxidizing of the raw material are stopped.

Drying

To reduce the humidity of the leaves of yerba mate from 3 to 5%, they are transferred in ribbons to high temperature warehouses.

Coarse Milling (Canchado)

It is a coarse grinding, which leaves the product ready to be bagged and taken to the ageing warehouses for 12 to 18 months.

Ageing

The ground and bagged yerba is seasoned naturally in specially prepared warehouses with light, oxygenation, temperature and airing control. The seasoning time is from 12 to 24 months depending on the end product to be obtained.

Grinding

Grinding consists of successive trituration, buffeting and mixing operations. The yerba mate from different lots is mixed in different proportions, thus forming the desired final product.

Control

Simultaneously with the packaging, samples are taken and analyzed in the laboratory to verify their quality.

Packaging

To preserve the characteristics, it is usually packaged in laminated packages of different formats.

Yerba mate, a caffeinated herbal tea, holds an extraordinary place in Paraguayan culture. It’s establishment as a cornerstone of national identity is deeply intertwined with the land’s history, indigenous traditions and colonial interactions.

The Roots in Indigenous Practices

The origins of yerba mate lie with the indigenous Guaraní people, who have inhabited what is now Paraguay for centuries. For the Guaraní, the plant wasn’t just a source of refreshment but a spiritual and medicinal herb. They believed yerba mate was a gift from the gods, offering physical and mental vitality. Traditionally, they consumed it communally, reflecting a sense of unity and connection.

The Guaraní harvested the leaves of the Ilex paraguariensis tree, prepared them by drying, and brewed them into a beverage. This ritual, along with its many health benefits, made yerba mate a central part of their lives long before European settlers arrived.

The Role of the Jesuits

Yerba mate began gaining prominence outside indigenous communities during the 17th century, thanks to Jesuit missionaries. The Jesuits, who established missions in the region, took note of the plant’s cultural and economic potential. They learned from the Guaraní how to cultivate yerba mate and set up plantations to produce it on a larger scale.

Jesuits introduced systematic cultivation practices, which were revolutionary at the time. Their success turned yerba mate into a profitable trade good. It became pursued after not only in Paraguay but across colonial South America, contributing significantly to the local economy. Even after the Jesuit expulsion in the late 18th century, their influence on the yerba mate industry endured.

Yerba Mate in Post-Colonial Paraguay

Following Paraguay's independence in 1811, yerba mate’s importance as a national symbol only grew. It was seen as a unifying element that connected the country’s diverse social and cultural groups. During the 19th century, the Paraguayan government encouraged the cultivation of yerba mate to stimulate economic growth, further embedding it into the nation’s fabric.

The unique Paraguayan tradition of consuming yerba mate, often called “tereré,” evolved during this period. Tereré, served cold with ice and often blended with herbs, reflects the adaptability of the beverage to the warm climate of Paraguay. It continues to be a cherished tradition, embodying hospitality, friendship, and shared experience. The “terere” also has a special day: the last Saturday of February each year. This date was chosen by the national law 4216 published on January 07, 2011, which states “terere” as a cultural heritage and the national drink of Paraguay. 

Yerba Mate Today

In contemporary Paraguay, yerba mate remains an integral part of daily life. Its cultural significance has transcended time and borders, with the drink gaining international recognition. For Paraguayans, however, it is more than a trendy beverage—it is a living connection to their heritage and identity.

  

At its core, mate is an infusion made from the dried leaves of the yerba mate plant (Ilex paraguariensis). The leaves are typically ground to a coarse powder, and the resulting herb is steeped in hot water. The drink is usually prepared and served in a hollowed-out gourd, known as a calabash, and sipped through a metal straw called a bombilla.

Mate is much more than a drink, it's a social connector. Sharing mate is a common practice among friends and family, serving as a symbol of hospitality and friendship. The ritual of passing the gourd and bombilla fosters conversation and bonding, making it an integral part of social gatherings.

In Argentina, mate is an everyday companion, enjoyed by people of all ages. In Uruguay, it’s common to see people carrying a thermos of hot water and a mate gourd wherever they go. Paraguayans prefer their mate cold, known as tereré, especially in the sweltering summer months.

Yerba mate is packed with nutrients and antioxidants, including vitamins A, B, C, and E, as well as minerals like calcium, magnesium, and iron. It's also known for its stimulating effects, thanks to its natural caffeine content. Mate can improve mental clarity and focus, boost physical energy, and aid in digestion.

Mate is a cultural tradition that brings people together, enriches social interactions, and offers a countless health benefits. Whether you’re sipping it in a bustling Argentinian café or sharing it among friends in a tranquil Paraguayan garden, mate is a timeless beverage that embodies the spirit and warmth of South America.

Yerba Mate, often referred to simply as "mate," is a traditional South American drink with a rich history that reaches centuries. Known for its unique flavor and stimulating properties, yerba mate has been a cultural cornerstone for various local communities and has gradually gained popularity around the world. Let’s explore the fascinating history of this revered beverage.

Original Roots

Yerba mate originates from the subtropical regions of South America, particularly in the area now known as Paraguay, Argentina, Brazil, and Uruguay. The Guarani and Tupi peoples were the first to discover and utilize the stimulating properties of the yerba mate plant (Ilex paraguariensis). They consumed it as an infusion, which they called "ka’a," meaning "herb." The indigenous people believed that yerba mate had not only physical benefits but also spiritual significance, often using it in rituals and social gatherings to foster a sense of community.

Spanish Colonization and Spread

When the Spanish arrived in South America in the 16th century, they quickly noticed the indigenous practice of drinking yerba mate. Initially skeptical, the Spaniards soon embraced the drink for its energizing effects and began to cultivate it on a larger scale. The Jesuit missionaries played a significant role in the spread of yerba mate, as they established plantations in the areas that now form modern-day Paraguay. These plantations helped yerba mate transition from a local indigenous tradition to a widely consumed beverage. 

     

The Evolution of Consumption

Yerba mate's popularity continued to grow throughout the 17th and 18th centuries. It became an essential drink not only in the territories where it was originally cultivated but also in neighboring regions. The traditional method of preparing and consuming yerba mate involves a hollowed-out gourd called a "Calabash" and a metal straw called a "Bombilla." This ritualistic preparation and communal drinking became an important cultural practice, symbolizing friendship and hospitality.

Modern-Day Yerba Mate

In the 19th and 20th centuries, yerba mate production expanded significantly, with plantations established in Argentina, Brazil, and Paraguay. Today, Argentina is one of the largest producers and consumers of yerba mate, with the drink deeply embedded in the country’s cultural identity. The modern yerba mate industry has seen innovations in packaging and preparation methods, making it more accessible to a global audience.

Yerba mate has found it’s way into various forms, including bottled drinks, tea bags, and even energy supplements. While the traditional gourd and bombilla method remains popular, many people now enjoy yerba mate in convenient, modern formats.

Cultural Significance

Yerba mate is more than just a drink, it’s a symbol of social connection and cultural heritage. In many South American countries, sharing a mate is a sign of friendship and trust. The act of passing the mate gourd around a circle of friends or family is a tradition that fosters bonds and encourages conversation.

Global Popularity

In recent years, yerba mate has gained international recognition for its health benefits, including its high antioxidant content and potential to boost energy and mental clarity. As a result, it has been embraced by health-conscious consumers and has become a trendy beverage in various parts of the world.

Conclusion

From its ancient roots among indigenous South American communities to its modern-day global presence, yerba mate's history is a testament to its enduring appeal and cultural significance. Whether enjoyed in its traditional form or as a modern convenience, yerba mate continues to connect people across different cultures and generations, offering a taste of tradition and a sense of community in every sip.